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This is a compilation of the videos I took last Tuesday. If you’d like to know how I made the beer, check it out!
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I thought I would include the recipe for this beer as well. Here it is!
Recipe: Belgian Style Golden Ale
Summary: This is a ad-hoc recipe from Griz at SF Brewcraft
- 1 tsp. Gypsum
- 2.5 lbs. Maris Otter malt
- 1 lb. Oatmeal (rolled)
- 5 lbs. Wheat DME
- 1 oz. German Perle hop pellets (8.3% AAU)
- 1 oz. Styrian Golding hop pellets (3.5% AAU)
- 1 tab of Whirlfloc
- Golden Ale yeast
Batch Size: 5 gallon
Mash time: 60 minutes
Mash temp: 155 degrees Fahrenheit
Percent Alcohol: 7%
Primary fermentation: 6 days
Secondary fermentation: 17 days
Days in bottle: 45
- In a large pot, bring 4-5 gallons of water to 155 degrees. Add gypsum.
- Add dry grains (not DME) in a grain bag or strainer to water and keep at 155 degrees for 60 minutes.
- Sparge grains
- Bring wort to a boil
- Once boil starts, start a timer for 60 minutes. Add the German Perle hops
- After 30 minutes, add half of the Golding hops. Also add the tab of Whirlfloc.
- At 10 minutes before the end of the hour, add the second half of the Golding hops.
- At end of boil, cool off wort as fast as possible by using a submersion chiller, or by putting the pot in cold water.
- Once the wort reaches below 100 degrees, put it in a 5-6 gallon carboy and add water to fill it to 5 gallons.
- Add the yeast (make sure it was started if it was dry).
- Attach an airlock to the carboy and wait 6 days.
- After 6 days, filter the beer into another carboy (or the same one if you have a bucket to put it in temporarily).
- Keep it in the second carboy for 17 days (secondary fermentation).
- After 17 days, add 3/4 cup dextrose (corn sugar) to the beer and put it in bottles.
- Keep in bottles for 45 days.
Cooking time (duration): 240
Culinary tradition: German
Microformatting by hRecipe.